- 1 red onion, halved
- 1 galleon water
- 1 cup kosher salt
- 4tb sugar
- 2tb toasted coriander seeds
- 2tb toasted fennel seeds
- 3 fresh bay leaves
- 1 lemon, halved
- 3-bone center-cut short rib rack, about 8lb
- 1 cup + 2tb toasted black peppercorns
- 1/2 cup dry green peppercorns
- 4tb pink peppercorns
- 4tb white peppercorns
- 3 cups olive oil
- Sear onion until blackened, about 8 minutes. Add to water with 3-9 and 2tb black peppercorns and brine for 2 days.
- Simmer remaining 1 cup black peppercorns and 11-14 together for about 20 minutes, or until pink peppercorns can be smashed. Rest until room temperature and refrigerate for 12 hours.
- Let come to room temperature. Remove peppercorns from oil and crush. Add enough oil as necessary to make a wet sand texture and rub onto meaty side of ribs. Reserve remaining oil for other use. Refrigerate ribs uncovered meaty side up for 12-24 hours or until rub hardens.
- Place ribs in a dutch oven meaty side up. Cover with 2 layers of heavy-duty foil and lid and roast at 350 for 3 hours. Check bottom of oven every hour and add a bit of water if getting too dark.
- Rest ribs in oven with the lid off for 1 hour. Remove bones. This can be done ahead up to 12 hours before serving. Sear room-temperature ribs meaty side down for 4-5 minutes. Transfer to a 400 degree oven for 15 minutes. Rest, cut into 2in pieces and serve.
- 3 days ahead: Start brine
- 2 days ahead: Make peppercorn confit
- 1 day ahead: Apply rub
- 5 hours ahead: Begin cooking